One of my family’s favorite comfort meal is alfredo pasta. The best part is that they will eat it any way that I make it and my mom even visits the blog to make it when I’m not home. My favorite thing to do is go through my refrigerator and gather as many ingredients as I can to make the best pasta. This week I’m sharing one of my favorite alfredo recipes- seared shrimp in a creamy cream sauce with red peppers, onions, and mushrooms. Feel free to add freshly chopped spinach or spinach for a little green iron intake. If you have reservations against shellfish, feel free to make without chicken or salmon, and it’s even good with no protein at all!
Remember, flavor is everything! I try to collect as much flavor as I cook so I suggest cooking this dish in one pan. I have a large, deep frying pan. I start off by sauteing my x-large (or large) deveined cleaned raw shrimp. I always suggest for people to cook raw shrimp to prevent overcooking and shell on to create flavor. If you are not a fan of shrimp with shells, cook them in the shell and remove the shells before placing them back into the pasta at the end. In this recipe, you will also learn my favorite alfredo sauce recipe which includes four basic ingredients: butter, chopped or minced garlic, heavy cream, and parmesan cheese. If you’re feeling fancy, I like to add mozzarella and other Italian cheeses. This by far is the easiest alfredo sauce to make and will never let you look back at jarred sauce!